Korean Inspired Red Wine Braised Beef with Udon Noodles

Serves 4-6

3 ½ lbs beef chuck roast

4 large carrots, peeled and cut into 1 inch pieces

¼ cup peeled garlic cloves

⅓ cup ginger, peeled and cut into ¼ inch coins

1 bunch mustard greens, washed and roughly chopped

2 cups red wine, like cabernet sauvignon

¼ cup + 2 tablespoons doenjang (Korean fermented soy paste)

¼ cup gochujang (Korean fermented pepper paste)

⅓ cup + 2T maple syrup

¼ cup low sodium tamari

¼ cup + 2 tablespoons rice vinegar

2 cups water

Olive oil

Salt

For serving

1 lb fresh udon noodles - cooked according to package directions

Cilantro, washed and hand torn

Sesame seeds

Gochugaru (Korean pepper flakes)

Green onions, sliced on the bias

Preheat slow cooker - for 4 hour cook time heat on high, for 6 hour cook time heat on low.

Dry the beef with a paper towel then season with salt on both sides. It should look like a light dusting of snow.

Heat a heavy bottom skillet over medium-high until just barely beginning to smoke. You want the pan “screaming hot” to get a good sear crust on the beef. Once smoking, add a few tablespoons of olive oil and then the beef. Let cook for 5-8 minutes on the first side without disturbing. You are looking for a deeply golden brown almost crackly crust, sort of like tree bark. Flip and sear on the second side.

Transfer to a plate and set aside.

Turn the heat down to medium and add the redwine. Scrape any brown bits from the bottom of the pan as the wine simmers for 2-3 minutes. Then add the doenjang and gochujang, mixing to thoroughly incorporate and make a sauce.

Pour the sauce into the slow cooker, then add the maple syrup, tamari, rice vinegar, ginger, and garlic. Mix to combine. Nestle the beef into the sauce, then top with carrots followed by the mustard greens. This will fill your slow cooker, but don’t worry because the greens will really cook down. Add the water, cover and cook. About 4 hours on high, about 6 hours on low.

To test the doneness of the meat, use a chopstick to poke the roast. The chopstick should go in with little resistance.

Remove the beef from the broth and cut into bite side pieces. Return to the pot and stir to incorporate.

Serve with udon noodles, cilantro, scallion, sesame seeds, and gochugaru.